Ingredients

Meat

• 2 tablespoons oil
• 4 cloves garlic
• 5 cm piece of ginger
• 400 g ground meat (e.g., pork shoulder)
• 4 tablespoons soy sauce
• 2 tablespoons sweet chili sauce
• a pinch of chili powder

Soup

• 1.5 cups broth
• 3 cups unsweetened plant milk (e.g., soy milk)
• 2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 2 tablespoons tahini paste (or miso)
• (optional) 1 teaspoon smooth peanut butter

Toppings

• ramen noodles or wonton or chow mein
• chopped chives
• sesame
• (optional) chili flakes

Preparation

1. In a wok or deep skillet with oil, stir-fry constantly, stirring peeled and finely grated garlic and ginger (about 1 minute).
2. Add ground meat and stir-fry occasionally until all meat is cooked through, about 5 minutes.
3. Add soy sauce, sweet chili sauce, and chili powder. Stir-fry for about 2 minutes.
4. Pour broth into a pot, add milk, soy sauce, sugar, tahini paste or miso, and optionally peanut butter (add miso paste gradually so the soup doesn't become too salty). Stir with a whisk and heat almost to a boil.
5. Cook noodles according to package instructions. Chop chives, lightly toast sesame seeds in a dry pan.
6. All ingredients should be warmed before placing in bowls. Place noodles in bowls, then pour soup, sprinkle with meat. Sprinkle with chives and sesame, and optionally with chili flakes.